Mussels and Pasta with Creamy Wine Sauce

Frozen mussel meat is an affordable, delicious option for easy weeknight meals like this creamy mussels and pasta dish. And there's no defrosting needed!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 708 Calories

Ingredients

• 1 large clove garlic, minced
• 1 pinch red pepper flakes
• freshly ground black pepper to taste
• 4 teaspoons unsalted butter, divided
• 4 ounces frozen mussel meat
• 3 ounces cremini mushrooms
• 0.25 cup dry white wine
• 0.5 lemon, zested
• 1.5 ounces linguine pasta
• 0.33333334326744 cup light whipping cream (18%)

Recipe Instructions

Step 1

Place mussel meat in a fine-mesh strainer and rinse thoroughly with cold water.

Step 2

Bring a large pot of lightly salted water to a boil. Cook linguine according to package directions until tender yet firm to the bite. Reserve cooking water.

Step 3

Melt 1 teaspoon butter in a medium skillet over medium-low heat. Add mussels and cook until thawed, about 3 minutes. Remove to a bowl and set aside.

Step 4

Wipe out the skillet with paper towels. Melt remaining 3 teaspoons butter. Cut large mushrooms into smaller pieces. Add to the skillet and sprinkle with pepper. Cook until soft, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Step 5

Add wine and red pepper flakes to the skillet. Cook until wine reduces by half, 2 to 3 minutes. Add cream and mussels. Heat until warmed through, 1 to 2 minutes.

Step 6

Transfer linguine to the skillet with tongs. Toss to coat in sauce. Add some reserved cooking water to thin sauce, if desired. Transfer to a plate and garnish with lemon zest.